Luckily for me, the one that got away was not the love of my life (he just left for work, actually). In fact, my peach yogurt cake slipped out the door this morning along with Husband without making it first to the photo shoot. For the visually centered, imagine a pineapple upside-down cake. Remove pineapple, replace with large golden peach halves, sliced into thinner rounds atop a warm golden crust and partially blanketed in thick cake crumb. Yum.
This cake is a lighter option, perfect for those who may be hoping to shed a few holiday pounds in January. Husband was actually surprised when I let him in on that little secret, as he must have thoroughly enjoyed the cake. The original recipe calls for whole wheat flour, but since I’ve become attuned to the palettes of my culinary customers at Husband’s workplace, I used a combination of AP and WW flours. The cake has a dense texture with a light sweetness that is complimented by the natural sugars (and syrup) of the peaches. I’d serve it again fresh from the oven aside a hearty meal, topped with a large scoop of caramel or vanilla frozen yogurt.
Peach Yogurt Cake
Adapted from Home Library Healthy Heart Cookbook (thanks Mother-in-Law!)
1 1/2c. AP flour
1/2 c. whole wheat flour
1/2 c. sugar Next time, I’ll try brown sugar
2 t. cinnamon
1 t. vanilla
1/4 c. water
1/4 c. syrup (drained from peaches)
1/2 c. plain yogurt
4 t. oil
13 oz. can peaches, sliced as desired; reserve syrup
Preheat oven to 350F. Lightly grease and flour a 9″ square baking pan.
Sift together dry ingredients (and sugar). Add wet ingredients (excluding peaches) and beat until smooth. Mixture will be thick. Reserve a quarter of the mixture, and smooth the rest into the prepared pan. Top with peaches and spread reserved mixture atop. This will not be enough to completely cover peaches, thus creating a gorgeous golden cake with peaches peeking out. Bake 30-35 minutes, or until a toothpick inserted removes cleanly. Stand 5 minutes and then turn onto a wire cooling rack. Enjoy!